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It seems like it’s cooling down in the rest of the country, but here in the San Diego area it’s still an endless summer. I know, I know, poor me, but honestly! I want cool weather, I want boots, I want sweaters. Even though it’s hot, I get in the spirit and crave comfort foods, but come on. Though delicious, they aren’t exactly notorious for being healthy. That’s why I started posting recipes on Instagram that were healthier versions of my favorites. I sought camaraderie in my comfort food cravings, and a way to enjoy them with a little less guilt! One of the first recipes I ever gave a makeover was for these delicious, perfectly-portioned Mini Meatloaves.

These little meatloaves are honestly incredibly versatile. One of my favorite ways to make them is served up with mashed cauliflower and steamed peas. I’m cheap and easy (and I don’t mean that in a bad way) so here’s a tip. I like to buy frozen peas that you can steam right in the bag and keep it simple! Also, don’t knock the Cauliflower Mash til you try it; it’s bomb.

I also like to serve these Mini Meatloaves in place of meatballs over pasta or zucchini noodles and some marinara.

It’s actually really nice to have easy recipes like this in your back pocket during busy weeks, especially to lighten the load for meal prep. Now that our older daughter is in school, I feel like I have zero time. As a working-from-home mom, that’s saying something! Double up a recipe like this to use for two nights (and leftovers for lunch the next day) to save yourself all the work of two separate dinners. Easy peasy.

Mini Meatloaves

Super easy, and super delicious! These mini meatloaves bake up much faster than the traditional large meatloaf, and you get more of the crunchy crust- my favorite part!!

Author:Samantha Elaine

Ingredients

1 lb grass-fed ground beef

3/4 cup oatmeal *

4 ounces mushrooms, minced

1 large egg

1 tbsp brown mustard

2 tbsp ketchup

1 tbsp Worcestershire sauce *

1 tsp dried thyme

Instructions

Preheat oven to 450 degrees. Spray a 12 cup muffin tin with cooking spray. In a bowl, mix together all of the ingredients listed, and season with salt and pepper. Portion the meatloaves out into your muffin tin. Bake for 20 minutes, or until internal temperature is 160 degrees.

Serve with cauliflower mash and peas, if desired. Garnish with parsley.

Notes

To make this a complete meal, try serving it with my Cauliflower Mash and some steamed peas.

This is a great recipe to double up and freeze half, or get creative! I’ve also used these meatloaves as “meatballs” and crumbled them up over pasta and marinara.

* If gluten-free, check for a compliant label. I like Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats and Lea & Perrins Original Worcestershire Sauce.

How else would you use these mini meatloaves for dinner? Share your pairing ideas in the comments below!